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Cherry-Pistachio Bark

Lightly grease cutter with cooking spray to make cutting easier.

Southern Living FEBRUARY 2000

  • Yield: 3 1/2 pounds

Ingredients

  • 1 1/4 cups dried cherries
  • 2 tablespoons water
  • 2 (12-ounce) packages white chocolate morsels
  • 6 (2-ounce) vanilla candy coating squares
  • 1 1/4 cups chopped red or green pistachios

Preparation

Microwave cherries and 2 tablespoons water in a small glass bowl at HIGH 2 minutes; drain.

Melt chocolate and candy coating in a heavy saucepan over low heat. Remove from heat; stir in cherries and pistachios. Spread into a wax paper-lined 15- x 10-inch jellyroll pan.

Chill 1 hour or until firm. Cut with a 3-inch heart-shaped cookie cutter. Store in airtight container.

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Cherry-Pistachio Bark recipe

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